{"id":300,"date":"2010-03-16T23:24:00","date_gmt":"2010-03-16T23:24:00","guid":{"rendered":"http:\/\/axelakesson.com\/food\/sidecar-2\/"},"modified":"2016-01-22T01:00:55","modified_gmt":"2016-01-22T01:00:55","slug":"sidecar","status":"publish","type":"post","link":"http:\/\/axelakesson.com\/food\/2010\/03\/sidecar\/","title":{"rendered":"Sidecar"},"content":{"rendered":"

\"sidecar\"<\/a>
\nWow.
\nThis cocktail was amazing. One of the best of the ones I made so far.
\nI read that the choice of cognac was important so I opted for a semi expensive Courvoisier<\/a> VSOP. It was a good choice.
\nThe Sidecar reminded me a little bit of sour candy. It starts of with the sweetness of the sugar on the rim of the glass, then the sourness of the lemon and some sweetness from the triple sec and kind of finishes with the warmth of the cognac to make it a grown up elegant cocktail.
\nSince cognacs of course vary in style it’s hard to give exact measurements. I read that if you use a drier bottling like Hennessy you have to use more triple sec and a bit more lemon juice to make a balanced cocktail. I think the measurements below worked really well with the Courvoisier, which is a rather fruity cognac.<\/p>\n

This recipe is enough for one martini glass.<\/p>\n

Ingredients for the Sidecar:<\/strong>
\n45 ml cognac (I used Courvoisier VSOP)
\n30 ml triple sec (I used Cointreau)
\n15 ml freshly squeezed lemon juice<\/p>\n

Superfine caster sugar<\/p>\n

Lemon twist for garnish<\/p>\n

How to make the Sidecar:<\/strong>
\nPut the Martini glass in the freezer for a bit to make it cold. Meanwhile put some caster sugar in a pester and mortar and grind it finely. Put the sugar on a flat saucer for dipping the glass in later. Fill your cocktail shaker with ice and add the cognac, then the Cointreau, then the lemon juice. Shake well.
\nDip the chilled Martini glass in the fine sugar to coat the rim with sugar.
\nFine strain the Sidecar into the glass.
\nGarnish with the lemon twist.<\/p>\n","protected":false},"excerpt":{"rendered":"

Wow. This cocktail was amazing. One of the best of the ones I made so far. I read that the…<\/p>\n","protected":false},"author":1,"featured_media":473,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[224],"tags":[177,197,178,204],"class_list":["post-300","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocktails","tag-cocktails","tag-cognac","tag-cointreau","tag-drink"],"_links":{"self":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/300","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/comments?post=300"}],"version-history":[{"count":3,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/300\/revisions"}],"predecessor-version":[{"id":639,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/300\/revisions\/639"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/media\/473"}],"wp:attachment":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/media?parent=300"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/categories?post=300"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/tags?post=300"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}